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Method for prolonging postharvest preservation time of papaya fruits

A fresh-keeping time and papaya technology, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problems of complex preparation process of composite coating preservatives, influence of fruit taste and aroma, fruit not softening normally, etc. Post-harvest preservation time, low cost, and the effect of improving the effect

Active Publication Date: 2014-09-03
ZHANJIANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]However, heat treatment has an impact on the taste and aroma of the fruit; the preparation process of the composite coating preservative is a bit complicat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for extending the fresh-keeping time of papaya fruit after harvesting includes the following steps:

[0024] (1) Timely harvest of papaya

[0025] In the commercial orchard, pick papaya fruits of uniform size, no pests and diseases, suitable maturity and basically the same (that is, about 1-2 light yellow stripes appear on the surface of the peel) for harvest;

[0026] (2) Postharvest treatment of papaya:

[0027] Wash the papaya fruit with clean water, pay special attention to carefully clean the wound at the pedicle, preferably the length of the pedicle is about 1-1.5cm; then wash the fruit with 0.5mL / L of Shibaoke solution for 2 minutes, take it out and dry;

[0028] The dried papaya fruit is immersed in the postharvest preservative solution I. The postharvest preservative solution I is composed of water, ascorbic acid and pyrogallic acid, the ascorbic acid concentration is 20mmol / L, and the pyrogallic acid concentration 10mmol / L; after soaking for 15 minutes, take i...

Embodiment 2

[0031] A method for extending the fresh-keeping time of papaya fruit after harvesting includes the following steps:

[0032] (1) Timely harvest of papaya

[0033] In the commercial orchard, pick papaya fruits of uniform size, no pests and diseases, suitable maturity and basically the same (that is, about 1-2 light yellow stripes appear on the surface of the peel) for harvest;

[0034] (2) Postharvest treatment of papaya:

[0035] Wash the papaya fruit with clean water, pay special attention to carefully clean the wound at the pedicle, preferably the length of the pedicle is about 1-1.5cm; then wash the fruit with 0.8mL / L of Shibaoke solution for 1 minute, take it out and dry, and take it out Dry

[0036] The dried papaya fruits are immersed in the postharvest preservative solution I. The postharvest preservative solution I is composed of water, ascorbic acid and pyrogallic acid, the ascorbic acid concentration is 40mmol / L, and the pyrogallic acid concentration 5mmol / L; after soaking f...

Embodiment 3

[0039] A method for extending the fresh-keeping time of papaya fruit after harvesting includes the following steps:

[0040] (1) Timely harvest of papaya

[0041] In the commercial orchard, pick papaya fruits of uniform size, no pests and diseases, suitable maturity and basically the same (that is, about 1-2 light yellow stripes appear on the surface of the peel) for harvest;

[0042] (2) Postharvest treatment of papaya:

[0043] Wash the papaya fruit with clean water, pay special attention to carefully clean the wound at the pedicle, preferably the length of the pedicle is about 1-1.5cm; then wash the fruit with 0.6mL / L of Shibaoke solution for 2 minutes, take it out and dry, and take it out Dry

[0044] The dried papaya fruit is immersed in the post-harvest preservative solution I. The post-harvest preservative solution I is composed of water, ascorbic acid and pyrogallonic acid, the ascorbic acid concentration is 30mmol / L, and the pyrogallonic acid concentration 8mmol / L; after soak...

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Abstract

The invention relates to a method for prolonging postharvest preservation time of papaya fruits, belonging to the technical field of fruit and vegetable preservation. The method particularly comprises the following steps: picking papaya fruits which are uniform in size, free from plant diseases and insect pests, and proper and basically consistent in ripeness; cleaning the papaya fruits by clear water, particularly cleaning wounds of pedicels carefully, wherein preferably, the lengths of the pedicels are about 1-1.5 cm; then cleaning the fruits for 1-2 min by a prochloraz-containing solution, taking out and airing; soaking the aired papaya fruits in a postharvest preservative solution I for 10-15 min, then taking out, and draining; then dipping in a preservative solution II for 5-10 min; and finally, airing the processed papaya, and storing at an environment with normal temperature and relative humidity of 90-95 percent. The method is simple in operation, and is safe and efficient; after the fruits are processed by the method, the preservation time of the papaya fruits can be remarkably prolonged, and the quality of the stored papaya fruits can be improved.

Description

Technical field [0001] The present invention involves a preservation method of a fruit, which specifically involves a method of extending the fresh -keeping time after picked the fruit of the fruit, which belongs to the field of fruit and vegetable freshness. Background technique [0002] papaya( Carica Papaya L.) The taste is delicious and rich in a variety of vitamins. It is one of the main fruits in tropical subtropical regions such as Guangdong, Guangxi, Hainan, Fujian, Yunnan, Taiwan, and Sichuan, China.Its fruit is rich in nutrition, rich in sugar, protein, a variety of inorganic minerals and vitamins. It is known as the beauty of "King of Lingnan Fruit".Because the papaya is the fruit of breathing jump, the harvest period is mostly in the summer high temperature season. After the collection, it is easy to turn yellow, softened and rotten.Research on fresh -keeping is particularly important. [0003] At present, a variety of methods are used to delay the maturity of papaya....

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 刘锴栋袁长春黎海利陈燕刘金祥
Owner ZHANJIANG NORMAL UNIV
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